Keto Cauliflower Potato Salad
User Reviews
5
Keto Cauliflower Potato Salad
Description
This Keto Cauliflower Potato Salad uses small cauliflower florets cooked briefly by boiling and drained well to remove excess moisture, creating a tender yet slightly firm base. The dressing blends mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, salt, and black pepper for a creamy, tangy coating. Hard-boiled eggs are chopped and mixed with finely chopped spring onion and chives, adding richness and subtle sharpness.
The result is a salad with varied textures from soft cauliflower and chopped eggs, a fresh herbal note from chives and spring onions, and balanced seasoning. The cauliflower imitates the bite and mouthfeel of potatoes while keeping carbs low.
This salad can be served chilled and stored in the refrigerator for a few days. Alternative cooking methods such as steaming, microwaving, or roasting the cauliflower are mentioned to suit different preferences while achieving the desired texture.
Ingredients
- 1 cauliflower 500g florets, large head
- ⅔ cup mayonnaise 160g
- 1 tablespoon Dijon mustard
- ½ tablespoon apple cider vinegar
- ⅓ - ½ teaspoon paprika to taste
- ⅓ teaspoon garlic powder
- ⅓ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste, cracked
- 2 egg
- 1 spring onion finely chopped (15g)
- 1 tablespoon chives finely chopped
Instructions
- Remove the leaves and stalk from the cauliflower. Break into florets and chop into small florets about 1 - 1.5 cm.
- In a pan, bring 2 cups of water to the boil. Add the cauliflower florets and cook (covered with a lid) over medium heat for about 4 - 5 minutes. Drain the water. Place on kitchen paper and pat dry as much as possible to remove any water but without smashing the cauliflower. Allow to fully cool. IMPORTANT! (See steamer, microwave and oven method in the recipe notes).
- Bring a second pot with water to the boil. Once it is cooking, lower in the (room temperature) eggs and cook them for 10 minutes. Add 30 seconds if the eggs are fridge cold. Lower them into an ice bath or cool them down under running cold water. Once the eggs are cold, peel and chop into chunks.
- Mix the dressing ingredients together in a bowl.
- Add the cauliflower to the mayonnaise and stir through the spring onion, chives and eggs. Option to add more seasoning to taste.
Notes
- Store salad in an airtight container in the fridge for 2 to 3 days for best freshness.
- Alternative cauliflower cooking methods include steaming for 5-7 minutes, microwaving with water for 8-10 minutes, or roasting at 400°F for 20-25 minutes with olive oil and salt.
- Dry cauliflower thoroughly after cooking to avoid watery salad and mushy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Total Carbohydrates | 7.6g | 3% |
| Protein | 6.3g | 13% |
| Fat | 33.3g | 51% |
| Saturated Fat | 5.3g | 27% |
| Fiber | 3g | 12% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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